Ingredients

• 240 g warm water
• 400 g bread flour
• poolish, recipe below
• 2 g yeast
• 10 g diastatic malt powder
• 11 g salt

Instructions

Step 1

1. Mix and let set for 20 mins autolyse

2. Mix 4 mins total over medium low speed

3. Cover 30 mins

4. Strength building and rounding

5. 2 hr proof

6. Divide into 4 225 g pieces

7. Pre-shape into rounds

8. Cover and rest 20 mins

9. De-gas into rectangle, roll up and roll out tube

10. Transfer to couche and proof 45 mins

Step 2

1. Preheat oven to 550F

2. Semolina floor hot pizza stone, transfer 2 baguettes

3. Slice with lame

4. Cover, return to oven, turn down to 485F

5. Bake 10 mins

6. Remove cover, bake 8-10 mins

Poolish

Ingredients

• 150 g bread flour
• 150 g room temp water, 74-78F
• small pinch yeast, 15-20 grains